Garlic Butter Chicken is a family-friendly, easy recipe that combines chicken breasts and baby potatoes with fresh garlic, butter, and mozzarella flavor. It pulls together quickly, making it an ideal protein-packed weeknight meal. This delicious, easy chicken recipe is one of my son’s favorites and perfect for busy weeknights.
The chicken is moist, tender, and flavorful. For the perfect meal, serve with a side of roasted asparagus, sauteed green beans, or garlic butter mushrooms.
This baked garlic chicken can be on the table in about thirty minutes. The family loves it, and leftovers heat up well in the microwave on reduced power. Chicken is such a versatile dish. There are just so many ways to prepare it. It is budget-friendly compared to beef and fresh fish. If your family is like mine, you can never get enough easy, delicious chicken recipes.
How to make Garlic Butter Chicken
First, pat the chicken dry with paper towels. Then, salt and pepper both sides of the chicken breasts and place them in a casserole dish. Grab a cast iron skillet or pan and melt the butter on the stovetop. Then add the garlic and cook until fragrant, about one minute. Move the skillet off the heat and let the butter mixture cool for a few minutes. Pour it over the chicken and lightly sprinkle with red pepper flakes and dried parsley. Bake for twenty minutes, then remove from oven. Top the chicken with an Italian blend and mozzarella. Place back in the oven and bake until the cheese is fully melted. Turn the broiler on for the last minute of cooking and lightly brown the top.
What to serve with it
- Italian salad with fresh croutons
- Broccoli seasoned with herbs and lemon juice
- Creamed spinach
- Bacon wrapped asparagus
- Sauteed green beans and sweet bell peppers
- Fresh yeast rolls
- Roasted cauliflower
- Brussels Sprouts
Recipe Tips for the Best Garlic Chicken
- If it all possible, purchase “organic” chicken breasts. My neighborhood Costco is now offering these. According to strict USDA guidelines, these chickens must be raised with organic practices starting no later than the second day of life. They are also given year-round access to the outdoors and fed only organically produced grain.
- Make sure you do not overcook the garlic. It only needs a minute or so in the butter on low heat. Minced garlic cooks very quickly and burns easily. Burnt garlic tastes bitter, and it will change the entire outcome of the dish and not for the better.
- Season to your taste. If you like a lot of spicy seasoning, be generous with the crushed red pepper. Keep the children in mind if you are serving them. If you have a delicate palate, skip the crushed red pepper and go for something milder like rosemary, thyme, or Italian seasonings.
- You can increase the cheese or decrease the cheese depending on your taste. Try a sprinkle of freshly grated Parmesan cheese right before serving.
- Cooked chicken is done when a meat thermometer inserted in the thickest part of the breast reaches 165 degrees.
- For a low-carb meal, skip the baby potatoes and replace them with bite-size pieces of veggies like zucchini, asparagus, broccoli, and cauliflower.
- Are you a dark meat nut? Replace the chicken breasts with chicken thighs.
- For a quick protein boost, use the leftover chicken in salads, soups, and bowls! Or serve over rice, pasta, or mashed potatoes.
Storage and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power until warmed through.
To freeze, first cool completely. Then add it to a freezer-safe bag or container and freeze for up to 2 months. Thaw in the fridge overnight and reheat at reduced power in the microwave.
This Garlic Butter Chicken is the perfect meal. It is easy, delicious, and dependable. Put the ingredients on your shopping list today.
Other chicken recipes you will love!
Garlic Butter Chicken Recipe
Ingredients
- 4 boneless skinless chicken breasts
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- I lb. baby potatoes if larger than one-inch slice in half
- 1/2 cup unsalted butter 1 stick
- 4 cloves garlic minced
- 1/2 teaspoon red pepper flakes or less to taste
- 2 teaspoons dried parsley
- 1 cup shredded mozzarella
- 1/2 cup shredded Italian blend cheese
Instructions
- Preheat oven to 400 degrees. Salt and pepper both sides of the chicken breasts and place in a single layer in a casserole dish. Top with baby potatoes.
- In a large skillet, melt butter over low heat. Add garlic and cook until fragrant, about 1 minute. Remove from heat and allow to cool for 5 minutes.
- Pour garlic butter over chicken and potatoes. Sprinkle with half the crushed pepper and half the dried parsley.
- Bake for 20-22 minutes or until chicken is almost cooked through. Top evenly with both kinds of cheese and the rest of the red pepper flakes and dried parsley. Bake an additional 3-5 minutes or until the cheese is melted. Turn the broiler on for the last minute of cooking to lightly brown the tops but stay close by as broilers are unpredictable.
Notes
- If it all possible, purchase "organic" chicken breasts. My neighborhood Costco is now offering these. According to strict USDA guidelines; these chickens must be raised with organic practices starting no later than the second day of life. They are also given year-round access to the outdoors and fed only organically produced grain.
- Make sure you do not overcook the garlic. It only needs a minute or so in the butter on low heat. Minced garlic cooks very quickly and burns easily. Burnt garlic tastes bitter, and it will change the entire outcome of the dish and not for the better.
- Season to your taste. If you like a lot of spicy seasoning, be generous with the crushed red pepper. Keep the children in mind if you are serving them. If you have a delicate palate, skip the crushed red pepper and go for something milder like rosemary, thyme, or Italian seasonings.
- You can increase the cheese or decrease the cheese depending on your taste. Try a sprinkle of freshly grated Parmesan cheese right before serving.
- Cooked chicken is done when a meat thermometer inserted in the thickest part of the breast reaches 165 degrees.
- For a low-carb meal, skip the baby potatoes and replace them with bite-size pieces of veggies like zucchini, asparagus, broccoli, and cauliflower.
- Are you a dark meat nut? Replace the chicken breasts with chicken thighs.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power until warmed through.
- For a quick protein boost, use the leftover chicken in salads, soups, and bowls!
- To freeze, first cool completely. Then add it to a freezer-safe bag or container and freeze for up to 2 months. Thaw in the fridge overnight and reheat at reduced power in the microwave.
Nutrition
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Meghan Jennings
Absolutely delicious and sooo quick and easy. Made with roasted baby potatoes and cauliflower and it was outstanding!
Beth Pierce
Thanks Meghan! So happy that you like it. It is such an easy chicken recipe with great flavor.
Silvie Handlirova
This was delish! A part of our rotation now. I love to use Italian seasoning instead of just parsley and serve with glazed carrots 🤩
Beth Pierce
thanks Silvie! Glazed carrots with this sound delicious.
Dian
If using thighs, do you need to increase the baking time?
Beth Pierce
Yes you do by about ten minutes.
Kathryn
Winner winner how about this chicken dinner?! But how can you go wrong smothering anything in garlic butter and cheese?? Broccoli on the side soaking up that butter too. Thanks Beth!
Jacqueline
Going to prepare this for my parents when they visit at the weekend. Will parboil the potatoes for 5 minutes before baking as I find this always works and the potatoes get nice and fluffy. Thanks for the recipe!
Beth Pierce
Thanks Jacqueline! The pleasure is all mine, I sure hope your parents enjoy the recipe.
Heidy
This Garlic Butter Chicken must be off the chain with all these awesome comments I am reading. I was reading and thinking that I love how you use healthy ingredients and provide excellent tips. I really have enjoyed so many of your wonderful recipes and cannot wait to make this tomorrow!! Have a great day!
Ana F.
What a delicious recipe! The combination of flavors turned out delicious. It’ll be on rotation for weeknight dinners for sure. Thanks for the recipe!
Alisa Infanti
You had me at garlic and butter. This dish was absolutely delish!
Pam
What an easy sounding recipe, but delicious too! I can’t wait to try it.
Beth Pierce
Thanks Traci! I love a dish that smells good. I hope you like it!!
Angie
To keep it kid friendly I left out the red pepper flakes, but otherwise made it as written. I did like it but felt like it was *begging* for lemon to go with the butter/garlic sauce. Will definitely add that next time. For leftovers, my son loved having it heated up and eaten as a chicken burger with a side of potatoes – just add a bun !
Beth Pierce
Thanks Angie! So glad that you liked it and thanks for the tip!
Audrey Kinee
I definitely want to make this recipe. Should I double the butter part of I want to put this over pasta? I just don’t want the pasta to be dry
Beth Pierce
Yeah I think that I would.
Christina
Hi Beth!! Can you use salted butter instead of unsalted butter?
Beth Pierce
Yes you most certainly can Christina!!
Christina
Tried it without the potatoes. Really liked it! Will make with tiny potatoes next time. Thanks!
Beth Pierce
So glad that you liked it!!
Holli
I have made this previously and we absolutely love it. My question is, can I prepare this dish and freeze it okay?
Thank you!
Beth Pierce
I have not tried to freeze this dish but I have no reason to believe that it will not freeze well. Let us know how it turns out Holli!
Michelle
Do you cover with aluminum foil before baking or do you bake it uncovered?
Beth Pierce
Uncovered. Please note it might require a few more minutes depending on the thickness of the chicken breasts and the size of the potatoes!